
^^ 



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014 33 



VERSITY OF ILLINOIS BULLETIN 



OCTOBER 3, 19i 



III 



ntered February 14, 1902, at Urbana, lllinoii 
Act of Congress of Jul 



No. 5 



SYLLAB 



OF 




DOMESTIC SCIENCE 
and DOMESTIC ART 



FOR 



The High Schools of Illinois 




1910--19n 
URBANA--CHAMPAIGN, ILLINOIS 
PUBLISHED BY THE UNIVERSITY 



Monograph 




<^: 



.<■(-' 



A 



c.'i' 



V 



INTRODUC 




For the information of those i^^^^^^^^^^ving notes 
concerning the development of thisj^^^^^^^^^^pTgiyen. 

In 1907 believing that the time m^^^^^^^H^ determined 
efforts to introduce domestic science^UHPHestic art into the 
public schools of Illinois the Department of Household Science of 
the University of Illinois invited a few interested persons to con- 
sider such plans with them at the time of the High School Confer- 
ence, November, 1907. As a result of that meeting the following 
persons were chosen to serve as a committee : Miss Isabel Bevier 
Chairman, Mrs. Mary Pierce Van Zile, Miss Carrie Gait, Miss 
Helen Pincomb, Mr. J. H. Browning and Mr. T. 0. Clendenen. 

This committee undertook the preparation of a syllabus for 
the unifying of the work in domestic science and domestic art in 
the high schools of the state. Owing to the unorganized condition 
of the work, the committee found it necessary to make a syllabus 
flexible enough to meet very different conditions. It seemed to 
them better to suggest an orderly development of the subjects 
Food, Clothing and the Home and to leave to individual schools 
the selection of the work as well as the allotment of time to each. 
In July, 1908, the syllabus was published. In November, 1908, it 
was discussed in the newly organized Domestic Science Section of 
the High School Conference. A new committee consisting of the 
following persons was appointed: Miss Helena M. Pincomb 
Chairman, Miss Jenny Snow and Miss Carrie Gait. This commit- 
tee was asked to formulate a definition for a unit of entrance 
credit. 

The committee defined one unit of entrance credit in House- 
hold Science as follows : 

a. An equivalent of 180 hours of prepared work with at 
least two recitation periods a week in foods. 

b. An equivalent of 180 hours of prepared work with at least 
one recitation period a week in clothing. 

c. An equivalent of 180 hours of prepared work with at 
least two recitation periods a week on the home. (Two periods 
of laboratory work, are considered equivalent to one period of 
prepared work.) 

1. Of the above, (a) will be accepted as a unit's work. 



2. Two half units taken from a and b, or a and c, or b and c 
will be accepted as a unit's work. 

The syllabus is recojwjjiended as a basis for a unit of entrance 
credit. jf 

The work is to-be done by trained teachers with individual 
equipment as determined by inspection. 

This defimtlon was a^^ted by the Domestic Science Section 
of the Hl^^Sc^ ' ^Bmce in November, 1909, and by the 

Universit;'«tett||j^^^^J^Wthat the syllabus should be revised. 
The work o^^^^^^^^^^Bn into the hands of the new execu- 
tive committeW(|^^^Hp909-1910 — Miss Helena M. Pincomb 
Chairman, Miss BraBBB^nDay, Miss Carrie Gait, Miss Kate L. 
Brown and Miss Isabel Bevier ex. officio. The revised copy was 
adopted by the Domestic Science Section of the Conference No- 
vember 18, 1910. 

The committee offers the following explanation of the revis- 
ion. First, in accordance with the vote of the last meeting the 
terms theory and practice have been changed to recitation and 
laboratory; and the name Syllabus of Domestic Science for the 
High Schools of Illinois to Syllabus of Domestic Science and 
Domestic Art for the High Schools of Illinois. The general plan 
of the syllabus has not been changed. It has been amplified by 
the addition of related work and references. 

Second, an orderly development of the subject has been at- 
tempted, but the limits of time or material may in some cases 
modify the practice ; for example, the kitchen, fuels and water are 
placed at the beginning of the food course, but it is not the thought 
of the committee that several lessons will be spent on this before 
taking up the subject of fruit. 

Third, owing to existing conditions the committee feels that 
the amount of work covered in one year must vary, but suggests 
that the work in clothing should be preceded by "sewing" in the 
grades, and that the course in foods should be preceded by "cook- 
ing" in the grades and by at least one course in elementary 
science in the high school. 

Fourth, the course on The Home seems to the committee very 
desirable work for the senior year. It begins with a study of 
homes of primitive people, but passes quickly to the planning, 
construction and sanitary aspects of a modern house, its furnish- 
ings and care. In connection with the care of the house the care 
of the individual and the family are considered and their relation 
and responsibility to the community. Here too, attention is given 
to the economic side of household management and to the import- 
ance of the home. 

Fifth, the committee for the present year are to consider the 



relation of the topics food, clothing and the home to the other 
subjects of the curriculum especially in regard to the time re- 
quired, and to their place in the curriculum, so that the syllabus 
may gain in definiteness. ^^tt^ 

The Committee hereby express tl||^^^Bta|iation of the 
helpful suggestions of many teachers ^^^^^^^Ba continuance 

^^^^^HjKttee for 
HELENlHPBIrcOMB, Chairman 
Helen M. HIy 
Carrie Galt 
Kate L. Brown 
Isabel Bevier 



SYLLABUS 
FOOD 



REOITA^^^ 


T<ABORATOEY 


The kitcheu«^^^^^H| 


List and care for articles in 


Shape and^^^^^^^^L 


desk. 


Equipment. ^IHj^^r 


Clean and conveniently arrange 


Desk and indlvia^Kquip- 


cupboards. 


ment. 


Care of sinks and supply tables 


Cupboard and group equip- 


by different girls — housekeep- 


ment. 


ers. 


Sinks and supply tables. 


Clean refrigerator. 


Refrigerator. 


Wash dishes and towels. 


Burners and ranges. 


Care for burners and ranges. 


Care of. 


Read gas meter. 


Reasons for cleanliness. 


Calculate cost of gas per hour. 


Means of securing cleanli- 




ness. 




Importance of order and 




neatness. 




Fuels and their combustion. 


Note effect of closed and open 


Kinds and classes. 


mixer of burner, closed and 


Value of different fuels. 


open drafts of stoves. 


Calorific, economic. 


Build and regulate fire. 


As to convenience. 




Essentials of combustion. 




Meaning of kindling point. 




Products of combustion. 




Cause and effect of incom- 




plete combustion. 




Need for ventilation of kitch- 


Ventilate laboratory and class 


en. 


room. 



RET,ATED WORK 


REFERENCE 


The home. 


Barro^^^^^H|ples of Cook- 


Selection and arrangement of 


ery .^^H^ 


convenient and suitable 


Dodd.^^BB&try of the House- 


equipment for kitchen ; fur- 


hold. • 


niture, utensils, and linen. 


Elliott. Household Hygiene. 


Study of plumbing. 


Elliott. Household Bacteriol- 


Pipes, fixtures, traps. 


ogy- 


Action of different cleaning 


Gibson. Convenient Houses. 


agents. 


Parloa. Home Economics. 


Suitable water and towels for 


Richards & Elliott. Chemistry 


cleaning. 


of Cooking and Cleaning. 


Economy of cleaning. 


Rocheleau. Great American In- 


Source and production of 


dustries. 


fuels. 


Williams & Fischer. Elements 




of the Theory and Practice of 




Cookery. 




Wilson. Handbook of Domestic 




Science and Household Arts. 




U. S. Dep't of Agri., Washing- 






ton, D. C. 




Farmers' Bulletins: 




No. 268. Industrial Alco- 


Chemistry and physics or ele- 


hol : Sources of Manufac- 


mentary science. 


ture. 


Meaning of elements and com- 


No. 269. Industiral Alco- 


pounds. 


hol, Uses and Statistics. 


Study of carbon, hydrogen. 


No. 298. The Fireless Cook- 


oxygen and nitrogen, and 


er. 


their combinations as found 


No. 342. The Model Kitch- 


in air, water, food and 


en. 


fuels. 


No. 353. The Ice Box. 


Chemical and physical 


Office of Exp. Station Bul- 


changes. 


letin : 


Meaning of. 


No. 130. Denatured Alco- 


• Illustrations applicable to 


hol Manufacture. 


the home. 


Journal of Home Economics, 




Dec. 1909. Fuels and Their 




Utilization in Cooking. 



RECITATION 



LABORATORY 



Water. 


Determine temperature of wa- 


Kinds and comjjosition. 


ter. 


Uses. 


When small bubbles begin to 


As a cleama^aa^t. 


rise. 


As a niedrHHHKing. 


When larger bubbles rise and 


Uses in the^WPI^ 


break at the surface. 


Purification of water. 


When the whole surface is 


Household methods. 


agitated. 


Treatment of hard waters. 


Determine temperature of 




steam. 




Determine temperature in 




double boiler. 




Determine source of home and 




school water supply. 




Soften water for cleaning. 


Fruits. 


Sort fruit for different pur- 


Uses of various grades of 


poses. 


fresh fruits. 


List fruits according to water 


Composition and value as 


content. 


food. 


Cook fruits in various ways as 


Processes of preparing fresh 


boiling, baking, stewing, scal- 


fruits. 


loping. 


Decay of fruit. 


Observation of decay and mold 


Cause and prevention of 


of fruit. 


decay. 


Examination of bacteria and 


Means of destroying micro- 


mold under microscope. 


organisms. 


Determine conditions favoring 


Kesistance of spores. 


and retarding growth of 


Methods of preserving fruits 


micro-organisms. 


and vegetables. 


Can fruits and vegetables. 


Sorting, cleaning, storing. 


Different methods. 


Drying. 


Preserve and pickle. 


Sterilizing. 


Make jellies, butters, jams, .etc. 


Use of sugar, spices, vine- 


Cook dried fruits. 


gar. 


Compare weight of fruit be- 


Low temperature, cold 


fore and after soaking. 


storage. 





RELATED WOBK 



REFERENCE 



The home. 


Hutchison. Food and Dietetics. 


Water supply : source, danger 


Sedgwick & Hough. The Human 


of contamination, purifica- 


Mechanism. 


tion. 


Snyder. Hunmh Foods. 


Pathogenic bacteria found in 


U. S. Dep'-t-itf-Agri.. Washing- 


drinking water. 


ton, D.jMj^' 


Physiology. 


Farmer^^ulletins : 


Various uses of water in the 


No. 73. Pure Water. 


body. 


No. 124. Distilled Drink- 




ing Water. 




No. 262. Water for Table 




Use. 




No. 309. Ice for House- 




hold Use. 




University of Illinois Bulletin, 




vol. 7, no. 2. Chemical and 




Biological Survey of the Wa- 




ters of Illinois. 


Commercial geography. 


Barrows & Lincoln. Home Sci- 


The fruit industry. 


ence Cook-Book. 


Physiology. 


Bevier & Van Meter. Selection 


Value of fruit in the diet. 


and Preparation of Food. 


Botany. 


Carpenter. How the World is 


Microscopic plants. 


Fed. 


Structure and growth. 


Conn. Bacteria, Yeasts and 




Molds. 




Farmer. Boston Cooking School 




Cook Book. 




Green. Food Products of the 




World. 




Hill. Practical Cooking and 




Serving. 




Knight. Food and Its Func- 




tions. 




Lincoln. The Boston Cook Book. 




Norton. Food and Dietetics. 



RECITATION 



LABORATORY 



Fruits — continued. 

Fraudulent and harmful 
preservatives. 
Uses of prese rved Jr uits. 
Comparison (i|jMp and pre- 
served fruits and vegeta- 
bles. 
As to cost. 
As to food value. 
Food laws governing sale of 
fresh and preserved fruits 



Vegetables. 
Composition. 
Classes. 

According to part of plant 

used. 
According to composition. 
According to flavor. 



Preparation of different classes 
of vegetables — tomatoes, cab- 
bage, potatoes, carrots, tur- 
nips, onions. 

Different methods as boiling, 
steaming, stewing, cream- 
ing, baking, scalloping, 
sauteiug. 
White sauce for different pur- 
poses. 
Cream soups. 



BELATED WORK 



REFERENCE 





U. S. Dep't of Agri., Washing- 




ton, D. C. 




Farmers' Bulletins: 




No. 154. The Home Fruit 




Garden. 




No. 169V The Farmers' 




Fruit Garden. 




No. 175. Home Manufac- 




ture and Use of Unfer- 




mented Grape Juice. 




No. 203. Canning Fruits, 




Preserves and Jellies. 




No. 388. Jelly and Jelly- 




Making. 




Good Housekeeping Magazine, 




June, 1909. The Secret of 




Good Jelly. 




Journal of Home Economics, 




Feb., 1910, Jelly-Making; 




Jan., 1909, Effect of Sugar 




and Temperature on Fruit 




Juices. 


Botany. 


U. S. Dep't of Agri., Washing- 


Development of plant. 


ton, D. C. 


Formation of starch and cel- 


Farmers' Bulletins: 


lulose. 


No. 73. Cooking Vegeta- 


Storage of starch. 


bles. 


In seeds, leaves, bulbs, tu- 


No. 84. Potatoes as Food. 


bers, roots. 


No. 244. Cooking Quality 


Structure of starch cell. 


of Potatoes. 


Starch cells of different 


No. 256. Preparation of 


plants. 


Vegetables for the Table. 




No. 265. The Home Veget- 




able Garden. 




No. 295. Potato and Other 




Root Crops as Food. 




No. 342. Cooking Beans 




and Other Vegetables in 




the Home. 



10 



RECITATION 



LABORATORY 



Vegetables — continued. 


Examine section of potato to see 


Study of Starch. 


starch cells. 


Structure and composition. 


List ways of preventing lumping 


Properties. 


of starchy materials. 


Effect of heat: moist, 


Determine thickening power of 


dry. 


different starchy materials. 


Effect of acids. 


Use iodine test on different 


Tests for starch. 


foods. 


Digestion and value as 


Dextrinize flour — make toast, 


food. 


croutons, etc. 


Method of cooking as related 




to composition. 




Value of vegetables in the 




diet. 




Cereals. 


Cook cereals. 


Composition. 


Different kinds. 


Value as food. 


Different methods. 


Structure. 


Use fireless cooker if possi- 


Manufacture. 


ble. 


Kinds. 


List amounts of different cer- 


Comparative value and 
cost. 


eals that ten cents will buy. 


Effect of different methods of 




cooking on flavor and di- 




gestion. 




Sugar. 


Make syrup test with thermom- 


Source, kinds, and compo- 


eter. 


sition. 


Make peanut brittle, caramel. 


Manufacture of sugars and 


Make syrup, frosting, marguer- 


syrups. 


ites. 


Properties. 


Make fudge, fondant, creams. 


Effect of heat: moist, dry. 


Figure cost of home made and 


Effect of acid. 


purchased candies. 


Digestion and value as food. 


Trip to candy factory or kitch- 


Danger of excess. 


en if possible. 


Adulteration of confection- 




ary. 





11 



RELATED WORK 



REFERENCE 



Ghemistry and physics or ele- 
mentary science. 
Carbohydrates. 
Kinds, composition, tests. 
Chemical and physical 
changes. 
Physiology. 

Digestion and nutritive value 
of starch and cellulose. 



Commercial geography. 
The sugar industry. 

Physiology. 

Digestion and nutritive value 
of sugar. 



Office of Exp. Station Bul- 
letin No. 43. Composition 
and Digestibility of Potato 
and Eggs. 
Illinois Exp. Sta. Bulletin 
No. 149. The Farmers' Veg- 
etable Garden. 



Farmers' Bulletins: 

Nos. 105, 237, 249. Cereal 

Breakfast Foods. 
No. 281. Corn as Food for 

Man. 
No. 298. Food Value of 
Corn and Corn Products. 
No. 316. Cooking Cereal 
Foods. 
Office of Exp. Station Bulletin 
No. 200. Course in Cereal 
Foods and Their Prepara- 
tion. 
Conn. Exp. Station. Eeport, 
1904. Nutritive Value of 
Prepared Cereals, 
ni. Exp. Sta. Bulletin No. 87. 
Structure and Composition 
of the Corn Kernel. 
Iowa Exp. Sta. Bulletin No. 74. 

Breakfast Foods. 
Wyoming Exp. Sta. Bulletin 
No. 33. Composition of Pre- 
pared Cereals. 



Farmers' Bulletins: 
No. 93. Sugar as Food. 
No. 135. Sorghum Sirup 

Manufacture. 
No. 329. Cane Sugar and 

Beet Sugar. 



12 



RECITATION 



LABORATORY 



Milk. 

Composition. 
Value as food. 

Value of casein. Import- 
ance of nitrogen. 
Nutritive value for the 
young and adult. 
Effect of heat. 

Effect of high temperature 
in making cottage cheese 
and junket. 
Eelation of temperature of 

cooking to digestion. 
Effect of pasteurizing and 
sterilizing on nutritive 
value and flavor. 
Effect of acids, rennet, bac- 
teria. 
Care of milk. 

Importance of cleanliness 

and low temperature. 
Milk as a carrier of infec- 
tion. 
Milk as found on the market. 
Modified, certified, condens- 
ed, malted, etc. 
Factors in cost of milk. 
Milk products. 

Effect of cleanliness and 
temperature on flavor. 
Food laws concerning milk 
and milk products. 
Inspection of dairies and 
wagons. 



Separate milk into its parts. 
Make : 

Butter. 

Cottage cheese. 

Junket. 

Cocoa. 



Compare scalded and boiled 
milk. 



Visit a good public dairy if pos- 
sible. 

Investigate school and home 
milk supply. 



13 



RELATED WORK 



REFERENCE 



Qhemistry or elementary sci- 
ence. 
Testing milk for fat, starch, 

protein. 
Testing for amount of fat — 

Babcock test. 
Precipitation, coagulation. 

Commercial geography. 
The dairy industry. 



Holt. Care and Feeding of 

Children. 
U. S. Dep't of Agri., Washing- 
ton, D. C. 
Bureau of Animal Industry: 

Bulletin No. 74. U. S. & 
State Standards for 
Dairy Products. 

Circular No. 114. Sanitary 
Milk Production. 

Circular No. 142. Some Im- 
portant Factors in the 
Production of Sanitary 
Milk. 

Circular No. 143. Milk and 
Its Products as Carriers 
of Tuberculosis Infec- 
tion. 

Circular No. 158. Improved 
Methods for the Produc- 
tion of Market Milk by 
Ordinary Dairies. 
Farmers' Bulletins: 

No. 29. Souring of Milk. 

No. 42. Facts About Milk. 

No. 63. Care of Milk on 
the Farm. 

No. 237. Care of Cream on 
the Farm. 

No. 348. Bacteria in Milk. 

No. 363. Use of Milk as 
Food. 

No. 366. Milk Supply in 
Chicago. 

No. 384. Whipped Cream. 

No. 413. The Care of Milk 

and Its Use in the Home. 

Reprint from Year-book No. 

444. Bacteria in Milk. 



14 



RECITATION 



LABORATORY 







Cheese. 

Composition. 
Manufacture and kinds. 
Value of bacteria and 
molds in producing fla- 
vor. 
Digestion and value as food. 




Eggs. 

Composition. 
Value as food. 

Importance of albumin. 
Structure. 
Preservation. 

Cause of decay. 

Methods of preserving. 

Means of testing. 
Effect of heat and methods of 

cooking. 

Economy in use of eggs. 
Cost at different seasons. 
Substitutes for eggs. 

1 


Preserve eggs for winter use. 
Test eggs for freshness. 
Determine effect of different 

temperatures on egg. 
Cook eggs in different ways. 

Soft and hard cooked. 

Poached. 

Omelet. 
Determine cost of egg dishes at 

different seasons. 


Combinations. 

Milk, eggs, cheese. 


Make custards, rarebits, souf- 
fles, macaroni and cheese. 



15 



RELATED WORK 



REFERENCE 



Commercial geography. 

The poultry industry. 
Elementary science. 

Test eggs for starch, sugar 

and protein. 
Properties of albumin. 
Effect of heat, water, 
acids, ferments. 
Physiology. 

Digestion of egg in various 
forms. 

iRaw — ^plain and beaten. 
Cooked at high and low 

temperatures. 
Finely and coarsely di- 
vided. 



Chicago Dep't of Health. Eules 
Regulating the Handling and 
Sale of Milk. 

111. Exp. Sta. Bulletin No. 120. 
Milk Supply of Chicago and 
Twenty-six Other Cities. 

Md. Exp. Sta. Bulletin No. 136. 
Whipped Cream. 



U. S. Dep't of Agri., Washing- 
ton, D. C. 
Farmers' Bulletins: 

No. 92. Pure Cultures of 
Bacteria for Cheese Mak- 
ing. 
No. 144. Curing Cheese. 
No. 166. Cheese Making 

on the Farm. 
No. 186. Curing Cheese in 

Cold Storage. 
No. 202. Manufacture of 

Cottage Cheese. 
No. 237. Swiss Cheese. 
No. 244. Food Value of 
Cottage Cheese. 



U. S. Dep't of Agri., Washing- 
ton, D. C. 
Farmers' Bulletins: 

No. 87. Food Value of 

Eggs. 

No. 103. Preserving Eggs. 

No. 122. Selling Eggs by 

Weight; Flavor of Eggs. 

No. 190. Cost of Eggs in 

Winter. 
No. 251. Fertility of Eggs. 
Conn. Exp. Sta. Bulletin No. 
55. Infection and Preserva- 
tion of Eggs. 



16 



RECITATION 



LABORATORY 



Meat. 

structure. 

Composition and nutritive 

value. 
Selection of meat. 

Freshness, age and condi- 
tion of animal. 
Location and cost of cut. 
Suitability of cut to pur- 
pose. 
Flavor of meat. 

Importance of extractives. 
Ripening of meat. 
Efeect of heat. 

On connective tissue and 

walls of tubes. 
On juices or contents of 
tubes. 
Reasons for cooking. 
Methods of cooking. 
Tender and tough cuts. 
Retention of juices by 

searing. 
Extraction of juices by 

soaking, etc. 
Breaking up of connective 
tissues by cutting or 
grinding. 
Removal of connective tis- 
sue by scraping. 
Softening connective tissue 
by long slow cooking in 
water. 
Special methods of prepar- 
ing and cooking veal, 
mutton, pork, poultry, 
fish and special organs. 
Use of left overs. 

Suitable combinations of 

flavor. 
Dangers from stale meat- 
food poisoning. 



Scrape tough and tender meat 
to determine structure and 
cause of toughness. 

Experiment with meat to de- 
termine some of the consti- 
tuents and t|heir character- 
istics. 

Examine cuts of meat used. 
As to location of bone. 
Amount of fatty tissue. 
Color and grain of muscle. 

Draw animal showing location 
of cuts. 

Visit meat market if possible. 



Preparation of tender cuts. 

Broil, roast. 
Preparation of tough cuts. 
Make meat stock, various 
stock soups, beef juice, beef 
tea. 
Make Hamburger or loaf. 
Make scraped meat sand- 
wiches or meat balls. 
Make pot roast, stew or fric- 
cassee. 

Possibly use flreless cook- 
er. 
Preparation of veal, mutton, 
pork, poultry and fish includ- 
ing oysters. 

Different methods as saute- 
ing, roasting, stewing, fry- 
ing, creaming. 
Make dressings for roast. 
Make sauces for serving. 
Use left-over meats in various 
ways as scallop, meat pies, 
hash, sandwiches, etc. 



17 



RELATED WORK 



REFERENCE 



Commercial geography. 


U. S. Dep't of Agri., Washing- 


The beef industry. 


ton, D. C. 


The effect of age and care 


Bureau of Animal Industry 


of animal on structure of 


Circulars : 


beef. 


No. 25. Federal Meat In- 


Packing houses, cost of 


spection Service. 


production. 


No. 108. Trichinosis— a 


Physiology. 


Danger in the Use of 


Formation of muscular and 


Eaw Pork as Food. 


fatty tissue. 




Effect of exercise on muscles. 


Farmers' Bulletins: 


Breaking down of muscles, 


No. 34. Composition and 


formation of extractives. 


Cooking of Meat. 


Digestion and nutritive value 


No. 85. Fish as Food. 


of meat. 


No. 162. Cooking Meat. 




No. 182. Poultry as Food. 




No. 183. Meat on the 




Farm, Butchering, Cur- 




ing, Keeping. 




No. 193. Cooking Meat. 




No. 391. Economical Uses 




of Meat in the Home. 




Oflace of Experiment Station 




Bulletins : 




No. 102. Losses in Cook- 




ing Meat. 




No. 193. Studies of the 




Effect of Different Meth- 




ods of Cooking upon the 




Thoroughness and Ease 




of Digestion of Meat. 




111. Exp. Sta., Bulletin No. 147. 




Market Classes and Grades 


Zoology. 


of Meat. 


Parasites found in meat. 




Kinds and temperature for 




destroying. 





18 



RECITATION 



LABORATOEY 



Meat — continued. 


List vegetables and seasonings 


Preservation of meat and 


that go well with different 


uses of preserved meats. 


meats. 


Cold storage, canning, use 




of preservatives. 




IKelation of preservatives 


Cook bacon, "boiled" ham, corn- 


used to method of cook- 


ed beef, etc. 


ing. 




Cost of meat. 


List cuts of meat according to 


Of different cuts and ani- 


price,, 


mals. 




At different seasons. 




As compared with meat 


List foods that might be substi- 


substitutes. 


tuted for meat in the diet. 


Food laws concerning fresh 




and preserved meats. 


- 


Gelatin. 


Make gelatin from meat and 


Source. 


bone. 


Commercial preparation. 


Make gelatin preparations us- 


Properties. 


ing commercial gelatin. 


Composition. 


Plain gelatin, charlottes, etc. 


Value as food. 


Compare fruit gelatin with 


In carrying flavor. 


"ready to use" preparations. 


In furnishing nourishment. 




Function in the body. 




Legumes and nuts. 


Baked beans. 


Composition. 


Dried pea or lentel soup. 


Value as food. 


Salted almonds and peanuts. 


Use as meat substitutes. 




Digestion of. 





19 



RELATED WORK 



REFERENCE 



Physiology. 

Effect of heat, acids and fer- 
ments on gelatin. 

Change of connective tissue 
to gelatin. 

Digestion of connective tis- 
sue and gelatin. 



Botany. 

Source of nitrogen in plants. 
Action of bacteria in prepar- 
ing nitrogen for the plant. 



University of 111. Study. A 

Precise Method of Roasting 

Beef. 
Pratt Institute Charts. Beef, 

Veal, Mutton, Pork. 
Whitcomb & Barrows, Charts. 

Cuts of Meat. 



U. S. Dep't of Agri. 
Farmers' Bulletins: 

No. 25. Peanut Culture 

and Uses. 
No. 121. Beans, Peas and 
Other Legumes as Food. 
No. 122. Nuts as Food. 
No. 169. Food Value of 

Beans. 
No. 332. Nuts and Their 
Uses as Food. 
111. Exp. Sta. Bulletin 94. Nit- 
rogen Bacteria and Legumes. 



20 



RECITATION 



LABORATORY 



Fat. 

Composition. 




Value as food. 




Function in the body. 




Digestion of fat and foods 




coated with fat. 




Kinds, source, form. 




Structure of fatty tissue. 


Kender fat. 


Application of heat. 


Determine temperature for fry- 


Danger of accidents in fry- 


ing cooked and uncooked ma- 


ing. 


terials. 


From combustion of fat. 


Fry cooked and uncooked foods. 


From expansion of mois- 


Use different fats. 


ture. 


Clarify fat. 


Means of preventing fat 


Use partially decomposed fat 


soaking. 


for soap making. 


Scorching of fat. 




Economy in using fat. 




Cost of vaHous kinds. 




Butter substitutes for cook- 




ing. 




Food laws concerning vari- 




ous fats. 





21 



RELATED WORK 



REFERENCE 



Physiology. 

Foods producing 

sue. 
Digestion of fat. 



fatty tis- 



The home. 

Means of excluding air in 
case of fire or burn. 

Removal of fat stains. 
Physics and chemistry. 

Decomposition of fat. 

Characteristics of emulsions. 

Saponification. 

Soap making. 



U. S. Dep't of Agri., Washing- 
ton, D. C. 

Bureau of Animal Industry 
Circulars : 

No. 56. Facts Concerning 
the History, Commerce, 
and Manufacture of But- 
ter. 
No. 127. Tubercle Bacilli 
in Butter. 
Bureau of Chemistry Bullet- 
in: 

No. 77. Olive Oil and Its 
Substitutes. 
Farmers' Bulletins: 

No. 36. Cotton Seed and 

Its Products. 
No. 131. Household Tests 
for the Detection of Ole- 
omargarine and Reno- 
vated Butter. 
No. 186. Keeping Quality 

of Butter. 
No. 241. Buitter Making 
on the Farm. 
Reprint from Year-Book No. 
390. Renovated Butter, Its 
Origin and History. 
Illinois Exp. Sta. Bulletin No. 
131. A Study of Factors In- 
fluencing the Composition of 
Butter. 
Illinois Exp. Sta. Circular No. 
131. Handling of Cream and 
Making of Butter on the 
Farm. 



22 



RECITATION 



LABORATORY 



Combinations of food mater- 
ials. 

Batters and doughs. 
Flour. 

Composition. 
Kinds and classes. 
According to compo- 
sition. 
According to process 

of manufacture. 
According to grains 
used. 
Value of the different 
classes. 
As food. 

For bread making. 
Leavening agents and 
their action. 
Air and steam. 
Effect of heat. 
Importance of elastic- 
ity of white of egg 
and gluten. 
Carbon-dioxide. 
Action of soda with 
sour milk, molasses, 
cream of tartar. 
Action of baking pow- 
der. 

Different kinds. 
Effect of heat and 
moisture. 
Action of yeast. 
Different kinds. 
Conditions favorable 
and unfavorable 
to growth. 
Products of fermen- 
tation. 



Determine main constituents of 

flour. 
Determine properties of gluten. 
Visit flour mill if possible. 



Determine tests for different 
oven temperatures. 

Make sponge cake and pop- 
overs. 

Make cereal griddle cakes, muf- 
fins, cakes, biscuits, pastry, 
steam puddings. 

Determine effect of combining 
soda with sour milk, soda 
with cream of tartar and 
baking powder with mois- 
ture. 

Determine suitable tempera- 
ture and food for yeast. 



23 



RELATED WORK 



REFERENCE 



Commercial geography. 
The flour industry. 

Effect of climate and soil 
on composition of wheat. 
Manufacture. 
Physics. 

Transmission of heat. 
Conduction, convection, radi- 
ation. 
Chemistry or elementary sci- 
ence. 
Properties of acids, bases, 

salts. 
Effect of combining acids 

and bases. 
Composition of baking soda. 
Test for carbon dioxide. 
Baking powder. 

Composition of different 

classes. 
Products formed. 
Test for alum. 
Physiology. 

Effect of residues from dif- 
ferent baking powders. 
Botany. 

Study of yeast, molds, bac- 
teria. 



U. S. Dep't of Agri., Washing- 
ton, D. C. 
Farmers' Bulletins: 

No. 119. Banana Flour. 
No. 305. Gluten Flours. 
No. 374. Flour for Baking 

Powder Biscuits. 
No. 412. Milling and Bak- 
ing tests with Durum 
Wheat. 
No. 326. Macaroni Wheat. 
No. 903. Wheat, Flour and 
Bread. 
Maine Exp. Sta. Bulletin No. 
103. Entire Wheat Flour. 



Conn. Exp. Sta. Report for 
1904, Pt. II. Food Products. 
Baking Powder. 

North Carolina Exp. Sta. Bul- 
letin No. 155. Baking Pow- 
der on Sale in N. Carolina. 



24 



RECITATION 



LABORATORY 



Bread. 

Methods of making. 

Materials used. 

Relation to kind and con- 
dition of yeast. 

Amount and kind of flour. 

Reasons for kneading. 

Relation of temperature 
and amount of yeast to 
time. 
Baking. 

Time and temperature. 

Changes produced. 
Care of bread after baked. 
Souring and other undesira- 
ble changes in bread. 
Comparison of home made 

and baker's bread. 

Need of standard. 
Digestion of yeast breads, 

quick breads and toasts. 
Nutritive value and cost of 

bread. 



Salads. 
Value in diet. 
As nourishment. 
As an appetizer. 
For furnishing variety. 
For the mineral of fresh 

fruits and vegetables. 
Economic value. 
Preparation. 

Importance of freshness 

and crispness. 
Importance of thorough 
washing of uncooked 
foods. 



Bread making. 

Short and long process. 
Plain, whole wheat, graham, 

rye. 
Rolls, plain and fancy. 



Judge bread. 
Visit bakery if possible. 
Determine cost of bread made. 
Make toast, croutons, sand- 
wiches, etc. 



Select materials for salads. 
Prepare materials for salads. 
Salad plants. 

Other materials as spring 
fruits and vegetables, win- 
ter fruits and vegetables, 
meats, nuts, eggs and 
cheese, left-overs. 
Salad dressings. 

Cooked, French and May- 
onnaise. 
Attractively arrange materials. 
Determine cost of salads made. 



25 



RELATED WORK 



REFERENCE 





U. S. Dep't of Agri., Washing- 




ton, D. C. 




Farmers' Bulletins: 




No. 112. Bread and Bread 




Making. 




No. 114. Skim Milk in 




Bread Making. 




No. 193. Bread and Toast. 




No. 389. Bread and Bread 




Making. 




Oflflce of Exp. Sta. Bulletins : 




No. 101. Studies on Bread 




and Bread Making. 




No. 126. Digestion and 




Nutritive Value of 




Bread. 




No. 143. Digestion and 




Nutritive Value of 




Bread. 




No. 156. Digestion and 




Nutritive Value of 




Bread and Macaroni. 




Purdue University, Biology 




Dep't. Food Series: 




No. 5. Yeasts and Their 




Properties. 




No. 6. Bread and Bread 




Making. 


Botany. 


Hill. Salads, Sandwiches and 


Growth of salad plants. 


Chafing dish Dainties. 


Evaporation and absorption 




of water by plants. 





26 



RECITATION 



LABORATORY 



Salads — continued. 

Importance of attractive- 
ness in arrangement of 
color, form and texture, 
size of service, garnish. 
Suitable combinations, con- 
sidering flavor, food nu- 
trients, digestion. 



Frozen dishes. 

Value of frozen dishes. 
Freezing. 

Cause of freezing. 

Construction of freezer. 

Use of fireless cooker. 



Beverages. 
Tea, coffee, cocoa, chocolate. 
Important constituents. 
Methods of preparation. 
Buying, and care in the 

home. 
Physiological effects. 
Fruit drinks. 

Value in the diet. 

In sickness and health. 
Kinds. 



Special preparations for the 
sick. 



Care of freezer. 

Make water ices, sherbets, ice 
creams and mousse. 

Determine temperature of 
freezing mixture and frozen 
material. 

Determine cost of desserts 
made. 

Improvise freezer for individ- 
ual use. 



Make : 

Tea and coffee. 

Compare steeped and boil- 
ed tea and coffee. 
Cocoa and chocolate. 
Fruit drinks. 



Make preparations used in 

liquid and semi-liquid diet. 
Prepare invalid's tray. 



27 



RELATED WORK 



REFERENCE 



Art. 
Pleasing color combinations. 




Physics. 

Transmission of heat. 

Conducting and non-con- 
ducting materials. 
Latent heat of fusion. 
Freezing point of solutions. 
Commercial geography. 
Commercial refrigeration. 




Commercial geography. 
Tea, coffee and chocolate in- 
dustries. 

Growth and commercial 
preparation. 
Chemistry. 
Properties of tannic acid. 
Test for tannic acid. 
Physiology and chemistry. 
Stimulants. 
Uses of water in the body. 


U. S. Dep't of Agri., Washing- 
ton, D. C. 
Farmers' Bulletins: 

No. 122. Coffee Substi- 
tutes. 
Wm. Baker & Co. Ltd., Dor- 
chester, Mass. History and 
Use of Cocoa and Chocolate. 




Boland. Handbook of Invalid 
Cookery. 

Farmer. Food and Cookery 
for the Sick and Convales- 
cent. 

Sachse. How to Cook for the 
Sick. 



28 



EEOITATION 



LABORATOEY 



Summary. 


Review note books. 


Definition of food. 


Make classification of foods 


Classification of food accord- 


studied. 


ing to food principles. 


List foods according to their 


Temperature suitable for 


protein fat and carbohy- 


each class. 


drate content. 


Digestion and assimilation 


List foods rich in the differ- 


of each class. 


ent kinds of mineral mat- 


Value of food and food re- 


ter. 


quirements. 


Weigh portions of food that are 


Function of each class. 


equivalent in total nutrients, 


Comparative value of dif- 


total protein, or that yield 


ferent foods. 


100 calories or that repre- 


Food value represented by 


sent a Chittenden or Atwater 


calories. 


meal. 


Food requirement rep(re- 




sented by blocks, figures 




or charts. 




Food requirements for peo- 




ple of different ages and 




occupations. 




National and foreign in- 


.,, 


vestigations. 




Dietary standards of 




various investigators. 




Importance of purity of food. 




Cost of food. 




Comparative cost of differ- 


Compare cost of different cook- 


ent classes of food. 


ing lessons during the year. 


Cost of food at different 




seasons. 




Kelation of cost of food to 




total cost of living and 




to income. 





29 



RELATED WORK 



REFERENCE 



Chemistry. 


Leach. Food Analysis and In- 


Kelation of classification of 


spection. 


food to their chemical com- 


Pattee. Diet in Disease. 


position. 


iRichards. First Lessons in 


Effect of heat on the composi- 


Food and Diet. 


tion of foods. 


Richards. Food Materials and 


Physiology and chemistry. 


Their Adulteration. 


Digestion. 


Richards. Cost of Food. 


Digestive organs, juices and 


Richards. Cost of Living. 


ferments. 


Thompson. Practical Dietetics. 


Digestion of protein, fat, car- 


Winters. Feeding of Infants. 


bohydrate alone and in 


U. S. Dep't of Agri., Washing- 


combination. 


ton, D. C. 


Nutrition. 


Bureau of Chemistry Bulle- 


Production of body tissues. 


tins: 


Production of heat and en- 


No. 13. Food Adultera- 


ergy. 


tion. 


Production of waste. 


No. 69. Food and Food 


Kelation of the respiratory 


Control. 


circulatory and excretory 


No. 100. Some Forms of 


systems to nutrition. 


Food Adulteration and 


Body requirements. 


Simple Methods for 




Their Detection. 




No. 112, Pt. 2. Food Leg- 




islation Ending June, 




1907. 




Bureau of Chemistry Circu- 




lars : 




No. 16. Officials Charged 




with the Enforcement of 




the Food Laws. 




No. 42. The Effect of For- 




maldehyde on Digestion 




and Health. 




Bureau of Education Bul- 




letin : 




No. 3. Daily Meals for 




School Children. 



30 



RECITATION 



LABORATORY 



Planning meals. 


Plan meals suitable for break- 


Means of reducing cost. 


fast, luncheon, dinner, sup- 


Means of securing variety. 


per. 


Meals for different seasons, 


Plan meals for 10, 20, 30 or 40 


occasions, individuals, etc. 


cents per day. 


Meals for the sick and con- 


Plan meals for a day with spe- 


valescent. 


cial reference to economy of 




time, labor and fuel. 




Plan a meal in which one per- 




son shall be hostess and maid. 




Practice preparing and serv- 




ing the meal at home. 




Plan meals for : 




Summer and winter. 




Active laborer and of&ce 




worker. 




The aged, the young. 




The sick, rheumatic, dia- 




betic. 




The convalescent. 




Plan, prepare and pack lunch- 


The lunch to be packed and 


es. 


carried. 


For the school child. 




For the laboring man. 




For students of the class. 


Selection and buying of food 


List food materials needed for 


materials. 


the preparation of meals 


Selection of food for a meal 


planned. 


or day as planned. 


List amounts of certain ma- 


Observation of: 


terials needed to serve a large 


Condition of food in the 


company. 


market. 


Make market list of staple and 


Freshness. 


fresh supplies needed at 


Cleanliness. 


home for a week. 


Protection of food. 


Visit markets and stores. 


Condition of the market. 


Select and buy for home or 




school use. 



31 



RELATED WORK 



REFERENCE 





Farmers' Bulletins: 




No. 122. The Working of 




a Pure Food Law. 




No. 125. Protection of 




Food From Injurious 




Temperatures. 




No. 142. Nutritive and 




Economic Value of Food. 




No. 375. Care of Food in 




the Home. 




Office of Exp. Sta. Bulletin: 




No. 28. Composition of 




American Food Mater- 




ials. 




Charts : Composition of 




Foods, and Food Ee 




quirements. 




Office of Exp. Sta. Circu- 




lars: 




No. 46. Function and 




Uses of Food. 


Civics and economics. 


No. 89. (A List of Dietary 


Relation of supply and de- 


Studies). 


mand. 


Office of Exp. Sta. Docu- 


Bacteriology. 


ments : 


Bacteria on carelessly han- 


No. 713. Investigation of 


dled food materials. 


the Nutrition of Man in 


Danger of infection through 


the U. S. 


food materials. 


No. 1027. Nutrition Inves- 




tigation of the Office of 




Exp. Sta. and their Re- 




sults. 



32 



RECITATION 



LABORATORY 



Selection and buying of food 


Keep account of actual cost of 


materials — continued. 


meals prepared and com- 


Advantages and disadvan- 


pare with estimated cost. 


tages of buying in quan- 


Keep account of cost of food 


tity. 


at home for a week or month. 


Eelation of consumer and 




dealer to the pure food 




law. 




Importance of checking up 




bills and keeping accounts. 




Advantages and disadvan- 




tages of cash and credit 




systems. 




Preparation and service of 


Prepare meals. 


meals. 


Take care of dining room. 


Plan of work. 


Sweep, dust, ventilate and 


Economy of time, labor 


regulate temperature and 


and fuel. 


light. 


Eelation of plan to hour 


Set the table. 


of service and other 


Serve meals. 


work of the day. 


Breakfast, luncheon, dinner. 


Provision for comfort and 


supper. 


pleasure. 


Serve class and guests. 


The beauty of simplic- 


Practice serving as hostess, 


ity, order and cleanli- 


cook, waitress and guest. 


ness. 




Reasons for points in set- 




ting table, service, and 




eating. 




Characteristics of a gra 




cious hostess and a suc- 




cessful waitress. 




Assistance of members of 




the family. 




Importance of the family 




meal and the relation of 




different members to it. 





33 



BELATED WORK 



REFERENCE 





U. S. Dep't of Agri. 




O&Lce of the Secretary : 




Food Inspection Decisions. 




Reprints from Year-Book: 




No. 221. The Use and 




Abuse of Food Preserva- 




tives. 




No. 455. Use of the Micro- 




scope in Detecting Food 




Adulterations. 




No. 451. The Detail of the 




Enforcement of the Food 




and Drug Act. 


\ 


The home. 


No. 454. Food and Diet in 


Kitchen and dining room. 


the U. S. 


Location. 


No. 342. The Respiration 


Plan for convenient, sani- 


Calorimeter. 


tary and comfortable 


Cornell University Extension 


and attractive rooms. 


Dep't. 


List of furnishings with 


Human Nutrition, parts I 


cost. 


andIL 


Care of rooms. 


111. Farmers' Institute, Dep't 


Laundering of linens. 


of Household Science Year 


Sewing. 


Book, 1909. Classified List 


Hemming and darning linen. 


of Foods. 


Chemistry. 


111. State Food Commission, 


Nature of materials used for 


Manhattan Bldg., Chicago. 


cleaning gass, silver, etc. 


Annual Report of State 


Physiology. 


Food Commissioner. 111. 


Effect of "bolting food". 


Dairy and Food Laws. 


Psychic influence on diges- 


Journal of Home Economics: 


tion. 


Oct., 1909. Daily Meals for 


Art. 


School Children. 


Suitable color combinations. 


Feb., 1910. Progress in Nu- 


Kelation of decoration to pur- 


trition. 


pose. 


Apr., 1910. School Lunches. 


Application of color and de- 




sign in making menu cards 


Hill. Up-to-Date Waitress. 


and decorating table. 


Kingland. Book of Good Man- 


English. 


ners. 


Good form for invitations and 


Larned. Hostess of Today. 


acceptances. 


Springsteed. Expert Waitress. 



34 
THE HOME 



RECITATION 



LABORATORY 



Shelter and home life. 

Of different peoples and 

ages : primitive, ancient, 

medieval, colonial, modern. 

Homes in immediate locality. 

Different parts of town or 

county. 
Advantages of the older 

and newer houses. 
Imperfections of each. 



Location of the house. 

City, country, or suburban — 
surroundings and amount 
of money to be spent. 
Study of soil and site. 

Exposure to sun, prevail- 
ing winds. 
Natural drainage. 
House planning and construc- 
tion. 
Kind of house. 

Materials used and work- 
men employed. 
Style and size suitable for 
location and family. 
Study of rooms as to use — 

size, shape, furniture. 
Arrangement of rooms. 
Essential parts of construc- 
tion. 



Collect pictures of shelter used 
by man at different ages and 
places. 

Report on houses and some- 
thing of home life in different 
sections of locality. 

Report on good and objection- 
able points of own house. 

Study pictures illustrating 
good and poor conditions. 



Visit houses in the process of 

construction. 
Make sketch of individual 

rooms showing location and 

size of furniture. 
Make plans for basement, 1st 

and 2nd floors. 



35 



BELATED WORK 



REFERENCE 



History and geography. 
The evolution of shelter and 

home life. 
iRelation of location and cli- 
mate to kind of shelter 
needed. 



Physiography. 

Formation and properties of 
various soils. 
Commercial geography. 
Building materials. 
Source, cost, etc. 
Drawing. 
Floor plans. 



Bevier. The House. 
Campbell. Household Econom- 
ics. 
Clark. Care of the House. 
Earle. Home Life in All Lands. 
Elliott. Household Hygiene. 
Gannett. The House Beautiful. 
Gibson. Convenient Houses. 
Mason. Origin of Inventions. 
Mason. First Steps in Human 

Progress. 
Ormsby. The House Comforta- 
ble. 
Parloa. Home Economics. 
Poor. Rural Hygiene. 
Powell. The Country Home. 
Price. Handbook of Sanita- 
tion. 
Richards. Sanitation in Daily 

Life. 
Richards & Talbot. Home San- 
itation. 
•Ritchie. Primer of Sanitation. 
Roberts. The Farmstead. 
Starr. First Steps in Human 

Progress. 
Stickley. Craftsman Houses. 
U. S. Dep't of Agri., Washing- 
ton, D. C. 
Farmers' Bulletins : 

No. 126. Some Practical 
Suggestions for Farm 
Buildings. 
No. 270. Modern Conveni- 
ences for the Farm 
Home. 
No. 317. The Farm Home. 
No. 342. A Model Kitchen. 



36 



RECITATION 



LABORATORY 



Heating, lighting, ventilation. 

Study of various systems as 
to construction, conveni- 
ence, cost and efficiency. 

Study of fuels and manage- 
ment of fires. 

Eelation of heating and light- 
ing to ventilation. 

Eelation of respiration to 
ventilation. 

Methods of ventilation. 
Natural. 
Mechanical. 

Fresh air in relation to 
health. 
Fresh air cures. 



Water Supply. 

Source of public and private 
supply. 
Necessity for pure supply. 

Sources of contamination. 

Methods of purification. 
Municipal and domestic. 
Natural and artificial. 

Construction of wells and cis- 
terns. 



Disposal of waste — sewage, gar- 
bage. 

Rural and city methods. 
Immediate, final. 
Relative merits of various 
ways of disposing of waste. 
Sanitary, economic. 



Examine school and other pub- 
lic systems of heating and 
ventilation. 

Take temperature of room at 
different times and in differ- 
ent parts of the room. 

Build and manage fires at 
school or home. 

Care for lamps. 

Read gas and electric meters. 

Prove presence of carbon diox- 
ide in the room. 

Ventilate room in different 
ways. 



Visit water works and sewage 

plant if possible. 
Report on home well or cistern. 
Report on work of state water 

survey and board of health. 



37 



RELATED WORK 



REFERENCE 



Physics and chemistry. 

Transmission of heat. 

Diffusion of gases. 

Combustion — light, heat. 

Calorific value of various 
fuels. 

-Composition of air. 
Pure, vitiated. 
Food. 

Fuels used for cooking. 

Management of fire. 
Oeography. 

Distribution of coal and nat- 
ural gas. 
Physiology. 

Need of oxygen for the body. 

Effect of bad air. 

Desirable temperature. 

Light in relation to eye 
strain. 



Office of Exp. Sta. Farmers' 

Institute, Lecture 8, Farm 

Architect^ire. 

Eeprint from Year-Book 

No. 475. The Wastes of the 

Farm. 
No. 518. Comforts and 
Conveniences in Farm- 
ers' Homes. 
Commissioner of Buildings, 
Chicago or Other Cities. 
Municipal Code Governing 
Erection of Buildings. 
Iowa Agri. College Extension 
Dep't. Healthful Homes. 



Ice Supplies. 
Sedgwick & Hough. The Hu- 
man Mechanism. 
U. S. Dep't of Agri., Washing- 
ton, D. C. 
Farmers' Bulletins: 

No. 43. Sewage Disposal 

on the Farm. 
No. 73. Pure Water. 
No. 124. Distilled Drink- 
ing Water. 
No. 262. Water for Table 

Use. 
No. 296. Wells and Pure 

Water. 
No. 309. Ice for House- 
hold Use. 
Eeprints from Year-Book : 
No. 262. The Contamina- 
tion of Public Water 
Supply by Algae. 
No. 457. Hygienic Water 
Supplies for Farms. 



38 



RECITATION 



LABORATORY 



Plumbing. 

Fixtures, traps and pipes. 
Purpose of seal, how main- 
tained. 
Location of pipes. 

Eeference to cold, ease in 
repairing and clean- 
ing. 



Finishing. 
Exterior. 

Material, color. 
Interior. 
Floors, walls, ceilings. 
Suitability. 

Cleanliness, durability. 
Artistic effect. 



Draw plumbing system for the 
house or practice locating 
parts of plumbing. 

Clean fixtures, traps, and pipes. 



Collect samples of papers and 
other materials suitable for 
wall coverings. 

Collect samples of woods suit- 
able in kinds and finish for 
the interior. 

Possibly try different methods 
of finishing samples of 
woods. 



39 



RELATED WORK 



REFERENCE 



Physics. 

Water pressure and syphon- 
age. 

Cause of bursting of pipes. 

Expansion of liquids and sol- 
ids. 



Manual training. 
Kinds of wood suitable. 
Method of finishing woods, 
paints, oils, varnish, etc. 



Good Housekeeping, Aug. 1908, 
Feb. 1909. The Public Drink- 
ing Cup. 

Illinois Board of Health Bullet- 
in, vol. 5, no. 9. Water on 
Trains. 

Journal of Home Economics. 
Dec. 1909. Influence of Pure 
Water and Air on Health. 

N. H. Sanitary Bulletin No. 3, 
vol. 4. How Typhoid Germs 
are Scattered. 

University of Illinois Bulletins : 
Vol. 6, No. 3. Mineral Con- 
tent of 111. Waters. 
Vol. 6, No. 4. Municipal Wa- 
ter Supplies of 111. 
Vol. 7, No. 2. Chemical and 
Biological Survey of the 
Waters of 111. 



Batchelder. Principles of De- 
sign. 

French. Homes and Their Dec- 
oration. 

Ward. Color, Harmony and 
Contrast. 

Wheeler. Household Art. 

Wheeler. Principles of Decora- 
tion. 

Country Life in America. 

Craftsman. 

Good Housekeeping. 

House Beautiful. 

N. D. Exp. Sta. Bull. No. 86. 
Some Eeadv Mixed Paints. 



40 



RECITATION 



LABORATORY 



Furniture and furnishings. 
Consider as to, 

Use — fulfilling of purpose, 
suitability. 

Special needs of each 
room. 
Sanitary value. 

Condition when pur- 
chased. 
Ease of keeping clean. 
Artistic value. 

Harmony and color. 
Good line and form. 
Quality in wood and tex- 
tiles. 

Hangings, rugs or oth- 
er floor coverings. 
Cost. 

First cost. 

Durability and labor to 
keep clean. 



The lawn and garden. 
Laying out and care of. 



Examine furniture at school 
and home. 

Trip to stores and factories if 
possible. 

Make list of furniture and fur- 
nishings for different rooms. 
Kitchen, dining room, bed 
room, living room, sewing 
room, laundry. 

Practice selecting and combin- 
ing samples of wood, wall 
coverings, and textile fab- 
rics which would be suitable 
for different rooms. 

Plan color schemes for rooms 
with different light expos- 



41 



RELATED WORK 



REFERENCE 



Art. 

study of color. 
Harmony. 
Contrast. 
Gradation. 

Effect of lines. 
Vertical. 
Horizonital. 

Designs for household arti- 
cles. 

Color schemes for interiors 
using water colors or tex- 
tile materials, wall paper, 
etc. 

Principles governing hanging 
of pictures and arrange- 
ment of room. 
Domestic art. 

Making household articles. 
Table and bed linen, tow- 
els. 
Table covers, cushion cov- 
ers, etc. 



U. S. Dep't of Agri., Washing- 
ton, D. C. 
Farmers' Bulletins: 

No. 185. Beautifying the 

Home Grounds. 
No. 195. Annual Flower- 
ing Plants. 
No. 248. The Lawn. 
Reprint from Year-Book No. 
242. Plants as a Factor in 
Home Adornment. 
111. Exp. Sta. Circulars : 

No. 135. How to Fix up the 

Yard. 
No. 138. The Small Home 
Yard. 



42 



RECITATION 



LABORATORY 



Care of the home. 


Clean glass and metals. _ 


The house. 


Clean wood work. 


Source and danger of dirt. 


Clean refrigerator. 


Ways of preventing accum- 


Make and use furniture polish. 


ulation of dirt. 


Bed-making and care of bed- 


Ways of removing dirt. 


room. 


Order of cleaning a room. 


Sweep and dust. 


Materials for cleaning. 


Make dust gardens. 


Comparative cost and 


Make list of cleaning materials, 


value of agents used. 


giving advantages of each. 


Care of different rooms. 




Care of various kinds of 




furniture, furnishings 




and wood work. 




Laundry work. 


Laundering. 


Materials used. 


Kemove stains. 


Water, soap, bluing, 


Make Javelle water. 


starch. 


Wash and iron. 


Agents for removing 




stains. 




Agents for softening 




water. 




Steps in the process. 




Household pests. 





43 



RELATED WORK 



REFERENCE 



Chemistry. 



Effect of acids, etc., upon met- 
als, wood, and paint. 
Botany or elementary science. 
Bacteria and molds. 
Classes, growth. 



Clothing. 

Effect of heat, moisture and 
soap on different textile 
fibers. 



Balderston and Lunerich. Laun- 
dry Manual. 
Conn. Bacteria, Yeasts and 

Molds. 
Conn. Story of Germ Life. 
Gulich. Hygiene Series. 
Osman. Cleaning and Reno- 
vating at Home. 
Irudden. Dust and Its Dan- 
gers. 
Prudden. Story of the Bacteria. 
Richards & Elliott. Chemistry 

of Cooking and Cleaning. 
Shepperd. Laundry Work. 
Vail. Approved Methods of 

Laundering. 
U. S. Dep't of Agri., Washing- 
ton, D. C. 

Bureau of Entomology Cir- 
culars : 
No. 5. The Carpet Beetle 

or "Buffalo Moth." 
No. 34. House Ants. 
No. 36. The True Clothes 

Moth. 
No. 46. Hydrocyanic Acid 
Gas Against Household 
Insects, 
No. 47. The Bed-Bug. 
No. 51. Cochroaches. 
No. 71. House-flies. 
Cornell University Extension 
Dep't. Insect Pests of House 
and Garden. 
Maryland Exp. Sta. Bull. No. 
134. The Brown Tail Moth, 
the House-fly, the Mosquito. 



44 



RECITATION 



LABORATORY 



Care of the person. 


Estimate amount of water need- 


Removal of waste from the 


ed for drinking and cleaning 


body. 


per day. 


Excretory system. 


Make list of helps and how to 


The skin, its structure 


use them for personal hy- 


and function. 


giene. 


Effect of baths, hot and 


Make list of common hindrances 


cold. 


to health. 


Effect of exercise, fresh air. 




Effect of diet. 




Value of water, fresh 




fruits and vegetables, 




bulk. 




Mastication and regular- 




ity in diet. 




Care of hands, nails, mouth, 




head and feet. 




iRelation of exercise, fresh 




air, sleep, diet and cleanli- 




ness to health. 




Relation of personal hygiene 




to the public. 




Care of the family. 




The young and aged. 




The sick. 




The home nurse, her char- 




acteristics and duties. 




Care of herself. 




Care of sick room. 




Daily care of patient. 




Contagion and infection. 




Theory of disease. 




Air, water and food as car- 


Make list of diseases carried by 


riers. 


air, water, insects. 


Dangers of public drink- 




ing cup, etc. 




Insects and animals as car- 




riers of disease. 





45 



RELATED WORK 



REFERENCE 



Physiology and hygiene. 
Nervous system. 
Digestive system. 
Excretory system. 
Hygienic clothing. 



Food. 

Food requirements. 

For infants, the aged, the 

sick. 
For the school girl. 



Bacteriology. 
Disease germs. 
How spread. 
How killed. 

Conditions favoring and 
retarding growth. 



Le Bosquet. Personal Hygiene. 

Meylan. Personal Hygiene. 

Eavenhill, Practical Hygiene. 

U. S. Dep't of Agri., Washing- 
ton, D. C. 
Farmers' Bulletin: 

No. 377. Harmful Head- 
ache Mixtures. 

Boston Health Education 
League. Booklets on Hy- 
giene. 



of 



Harrison. Home Nursing. 
Holt. Care and Feeding 

Children. 
Manning. First Principles of 

Nursing. 
Pope. Home Care of the Sick. 
Winter. Feeding of Infants. 
U. S. Dep't of Agri., Washing- 



ton, D. C. 
Farmers' Bulletins: 

No. 155. How Insects Af- 
fect the Health of Rural 
Districts. 
No. 412. The Typhoid or 
House-fly. 



46 



RECITATION 



LABORATORY 



Care of the family — Continued 
Work of Board of Health. 
Protection of public on 
street and car. 
Laws prohibiting expec- 
torating, etc. 
Importance of clean 
streets. 
Precautions to prevent 
spread of disease. 
Isolation, disinfection. 
Examination of milk, wa- 
ter and food supply. 



Emergencies. 

Treatment for fainting, 
wounds, hemorrhages, 
burns, frost-bites, sprains, 
dislocation, fractures, 
drowning, suffocation. 

Poisons. 

Classes — ^treatment. 

Transportating the injured. 



Eeport on work of Board of 

Health. 
Expose dust gardens out of 

doors on a windy day. 



Prepare and apply antiseptics, 

bandages, splints, poultices. 
Make list of emergency outfit. 



47 



RELATED WORK 



REFERENCE 



Office of Solicitor Circular: 
No. 13. The Quarantine 
Law. 
City Health Ordinances. 
111. Board of Health 1909. 
Cause and Prevention of Con- 
sumption. 
Journal of Home Economics: 
Apr. 1909. Campaign Against 

Tuberculosis. 
Apr. 1909. Typhoid. 
June, 1909. The Fly and Ty- 
phoid. 
Aug. 1910. Communicable 

Diseases and Sanitation. 
Aug. 1910. Kill the Fly. 
Richmond, Va. City Health 
Dep't. Extermination of the 
Mosquito. 
State Board of Health Bul- 
letins. 



Hope. Till the doctor comes. 



48 



RECITATION 



LABORATORY 



Maintenance of the home. 
Kelation of individuals to 

family as a whole. 
Division of labor. 

Some responsibility for 
each member of family. 
Management. 

Division of income. 
Buying. 

Economy and use of 

money. 
Eelative merits of cash 

and charge systems. 
Banking. 

Importance of planning. 
Buying in quantity, stor- 
age. 
Keeping accounts. 
System in work. 

Various kinds of work. 
Best time for doing. 
iRelative importance. 
Economy in time and 
strength. 

Labor saving devices. 
Importance and use of 
leisure time. 
Relation of home to society. 
Effect of extravagance. 
Effect of carelessness and 
bad management upon 
the community. 
Hospitality. 



Summary. 
Importance of the home. 
To the individual. 
To the family. 
To the community. 
Influence of the community 
upon the home. 



List ways in which the high 
school girl might assist in the 
home. 

Plan expenditure of imaginary 
salary for one month, com' 
pare with actual budget and 
actual expense if possible. 

Plan supplies to be ordered for 
a month, week or day. 

Report on market prices at dif- 
ferent seasons. 



Keep account of actual expens- 
es, personal and family. 
Plan work for one week. 



List problems of the home mak- 
er in the effort to have the 
home attractive, comfortable, 
happy and healthful. 



49 



RELATED WORK 



REFERENCE 



Food. 

Cost of food. 

Planning meals. 

Preparing and serving meals. 
Clothing. 

Cost of clothing. 
Economics. 

Law of supply and demand. 



Campbell. The Easiest Way in 
Housekeeping and Cooking. 

Hunt. Home Problems From a 
New Standpoint. 



Richards. 

Living. 
Richards. 

liness. 
Richards. 
Richards. 
Richards. 
American 



The Art of Right 



The Cost of Clean- 



The Cost of Food. 

The Cost of Living. 

The Cost of Shelter. 

School of Home 

Economics., Sept. 1908. Up- 

to-Date Home — ^Labor Saving 

Devices. 

Atlantic Monthly, Apr. 1910. 

Cost of Living. 
Cornell University Extension 

Dep't. Saving Strength. 
Good Housekeeping. Apr. 1910, 

Cost of Living. 
Journal of Home Economics : 
Dec. 1909. A Study of House- 
hold Expenditures. 
Feb. 1910. Standardizing the 
Home — The Dwelling 
House Score Card. 



50 
CLOTHING 



RECITATION 



LABORATORY 



Equipment for sewing. 

Equipment needed for hand 

sewing. 
The work box and it contents. 
Sewing machine. 

Construction and care of. 
Suitable chairs and tables. 
Lighting of the room. 

Use or purpose of clothing. 
Fulfillment of purpose. 

Under and outer garments. 
Suitability of clothing for 
various occasions — busi- 
ness, home, sick room, etc. 
Clothing in relation to health. 
Effect of too little and too 

much clothing. 
Effect of pressure. 
Loosely and closely woven 

fabrics. 
Non-porous clothing. 



Select and list price of individ- 
ual sewing equipment. 

Clean, oil, and use machine and 
attachments. 



Collect reference and pictures 
of clothing of primitive and 
modern times. 

Possible trip to library and 
museum or store to see fab- 
rics and garment of ancient 
and modern use. 

Criticise own clothing on basis 
of purpose. 

Plan clothing for various seas- 
ons and occasions. 



51 



RELATED WORK 



REFERENCE 



History. 


Blair. Sewing and Garment 


Invention of sewing machine 


Drafting. 


and its effect on the house- 


Byrn. Progress of Invention 


hold. 


in the 19th Century. 


Physics. 


Earle. Colonial Days in Old 


Construction of sewing ma- 


N. Y. 


chine. 


Earle. Customs and Fashions 


The home. 


in Old New England. 


Location and furnishing of 


Earle. Home Life in Old Colon- 


sewing room. 


ial Days. 


Lighting of sewing room. 


Earle. Two Centuries of Cos- 


History. 


tume in America. 


The evolution of clothing 


Harrington. Manual of Hy- 


from primitive to modern 


giene. 


times. 


Jolly. Man Before Metals. 


The adornment of savages. 


Le Bosquet. Personal Hygiene. 


The protection of primitive 


Mason. Origin of Invention. 


man. 


Mason. Woman's Share in 


Different materials used. 


Primitive Culture. 


Clothing of various races 


Morris. Home Life in All 


and ages. 


Lands. 


Inventions making modern 


Rocheleau. Great American In- 


processes possible and 


dustries. 


their effect on progress and 


Robida. Ten Centuries of Cos- 


home life. 


tume in America. 


Hygiene and physiology. 


Sedgwick & Hough. The Hu- 


Structure and function of the 


man Mechanism. 


skin. 


Starr. First Steps in Human 


Kespiration and circulation. 


Progress. 


Hygiene of clothing. 


Watson. Textiles and Clothing. 




Craftsman Magazine, vol. 9, p. 




749. Ten Generations of 




Fashion. 




Journal of Home Economics, 




June, 1910. Hygienic Dress 




and Dress Reform. 




Rev. of Rev., vol 7, p. 312. Dress 




Reform. 



52 



RECITATION 



LABORATORY 



Materials used. 

Cotton, wool, flax, silk. 
Structure and composi- 
tion. 
Effect of heat, acids, alka- 
lies, moisture, light. 
Conductive and absorptive 
properties of the differ- 
ent fibers. 

Suitability of each for 
under and outer cloth- 
ing. 
Manufacture of the fibers 
into clothing. 
Bleaching, dyeing. 
Printing, mercerizing. 
Use of uncommon fibers such 
as jute, ramie, pineapple, 
cocoanut. 
Leather, fur and rubber as 
materials for clothing. 



Collect samples of raw mater- 
ials. 

Examine fibers. 

Test samples to determine qual- 
ity. 

Fiber or fibers present. 
Closeness of weave. 
Adulterants. 

Trip to carpet loom or factory 
if possible. 



Determine characteristics of 
warp and woof of cloth. 

Make textile collections illus- 
trating the variety, quality 
and price of finished products 
of different fibers. 



53 



JIBLATED WORK 



REFERENCE 



Commercial geography and his- 
tory. 
Growth and cultivation of 

fibers. 
Labor involved and cost of 
producing different fibers. 
Evolution of spinning and 

weaving. 
Modern process of manufac- 
ture. 



Carpenter. How the World is 

Clothed. 
Chamberlain. How we are 

Clothed. 
Cole. Encyclopedia of Dry 

Goods. 
Dana. Cotton From Seed to 

Loom. 
Hunt. Forage and Fiber Crops 

of America. 
McLaren. Spinning Woolen and 

Worsted. 
Marsden. Cotton Spinning. 
Marsden. Cotton Weaving. 
Matthews. Textile Fibers. 
Wilkinson. Story of the Cotton 

Plant. 
Wright. Industrial Evolution 

of the United States. 
U. S. Dep't of Agri., Washing- 
ton, D. C. 

Farmers' Bulletins: 

No. 27. Flax for Seed and 
Fiber. 

Flax Culture. 
Angora Goat. 
Silk Worm Cul- 



Flax Culture. 
Sea Island Cot- 



No. 69. 

No. 137. 

No. 165. 
ture. 

No. 274. 

No. 302. 
ton. 
Office of Exp. Sta. Bulletin: 

No. 33. The Cotton Plant; 
History, Botany, Char- 
acteristics, Culture, and 
Uses. 
Office of Fiber Investigation. 

Eeport 4, 

Flax Culture in Ireland, 
Belgium, Austria, IRus- 
sia. Report 106, Flax 
for Seed and Fiber. 



54 



EECITATION 



LABORATORY 



Selection of materials for class 
use. 

For articles or garments 
Purpose, cost, durability. 
Width, amount, allowing 

for shrinkage. 
Color, design, weave, and 

finish. 
Genuineness, quality. 
For trimming. 

Comparative value of hand 

and machine work. 
Desirable qualities for 
trimmings. 

Good edge, simple de- 
sign. 
Kinds of embroidery, laces, 

drawn work, etc. 
Harmony of material and 
trimming in quality and 
color. 
Inappropriateness of color 
in trimming undergar- 
ments. 



Selection of design for making. 
Purpose of article. 
Form and size of individual. 
Personality and occupation 

of individual. 
Artistic effect. 
Good lines. 

Good color combinations. 
Effect of light on materials 
of various color, quality, 
finish. 
Time and money to expend on 
making and laundering. 



Examine samples and discuss 
suitability. 

Combine samples of textile fab- 
rics to show suitable color, 
quality and finish for suits 
for different occasions and 
individuals. 

Buy materials for articles to be 
made. 

Select trimmings, thread, etc. 

List cost of materials. 



Make design for garments. 

Take measures. 
Draft patterns. 
Compare and use drafted and 

bought patterns. 
Criticise designs for clothing in 

magazines and papers. 



55 



BELATED WORK 



REFERENCE 



History and economics. 


Reprints from Year Book : 


Laces of different ages and 


No. 234. The Future De- 


races. 


mand for American Cot- 


Conditions under which hand 


ton. 


work is done. 


No. 308. Consumption of 


Price paid for hand labor. 


Cotton in Cotton States. 


Lives of people doing work. 


No. 313. U. S. Dep't of 




Agri. and Silk Culture. 




No. 314. Growing of Long- 




Staple Upland Cotton. 




Cosmopolitan, July 1904. Cot- 




ton. 




Corticelli Silk Mills. Silk, Its 




Origin, Culture and Manu- 




facture. 




Harper's Weekly, Mar. 5, 1910. 




Deceiving the Shopper. 




Outlook, vol. 69, p. 59. Cotton. 




Scribner, vol. 90. Manufacture 




of Clothing. 


Art. 


Batchelder. Principles of De- 


Designing dresses, hats, and 


sign. 


suits for different occas- 


Gingles. Garment Drafting 


ions. 


and Simple Rule Method. 


Coloring designs made for 


Ward. Color, Harmony and 


different occasions and in- 


Contrast. 


dividuals. 


Craftsman. 


Lines of human form. 


Delineator. 


Straight lines and good 


Good Housekeeping. 


curves. 


Harper's Bazaar. 


Artistic and appropriate de- 




signs for trimmings, house- 




hold articles and personal 




articles as belt buckles, 




hand bags, card cases, etc. 





56 



RECITATION 



LABORATORY 



Cutting. 


Cut out garments. 


Economy. 




Matching pattern in cloth. 




Arrangement of pattern 




with weave. 




Making. 


Keep materials and hands 


Characteristics of good work- 


clean while sewing. 


manship in the making of 


Baste, fit, stich and finish un- 


garments or articles. 


dergarments as drawers, un- 




derwaist and skirt or gown. 




Make suitable seams, bands^ 




bindings, facings, corners. 




Make tucks and put on trim- 




mings. 




Make shirt waist and wash 




dress. 




Possibly make wool skirt. 


Household fabrics and articles. 


Make simple and more diflftcult 


Suitability of textile, color 


decorative stiches on under- 


weave and finish to pur- 


wear, waist or household ar- 


pose. 


ticles. 




Make designs for patterns to be 




worked. 




Buttonhole edge of towel, scarf, 




center piece or undergar- 




ment. 




Design and embroider mono- 




grams for linen or under- 




wear. 




Possibly make lace or drawn 




work for trimming a small 




article. 



57 



RELATED WORK 



REFERENCE 



The home. 
Textile furnishings for dining 
room, bed rooms and living 
room. 



Hapgood. School Needle Work. 

McGlauflin. Handicfart for 
Girls. 

Waterman & Heller. Scientific 
Sewing. 

Woolman. Sewing Course for 
Schools. 

Butterick Pattern Co. Dress- 
making up-to-Date; Embroi- 
deries and their Stitches. 



Wheeler. Household Art. 
Wheeler. Principles of Decora- 
tion. 



58 



RECITATION 



LABORATORY 



Gift Sewing. 


List household and personal ar- 


Importance of usefulness. 


ticles that might be designed, 


Suitability of article to per- 


made and decorated for gifts. 


son. 


Plan a certain number of arti- 




cles for a given price. 




Design, make and decorate one 




or more articles. 


Millinery. 


Plan color and design to fit 


Study of materials used as 


one's own face and personal- 


braids, silks, satins, vel- 


ity. 


vets, feathers, flowers. 


Select materials. 


Color, harmony, and study of 


Renovate materials. 


line in relation to the face, 


Make a simple hat or select ma- 


figure and costume. 


terials and style and have it 


Style of hat to suit a becom- 


made, or make over a hat, or 


ing and suitable arrange- 


select and combine samples 


ment of the hair. 


of materials that harmonize 


Work of the Audubon society. 


in color, quality and finish. 




Figure cost of hat made or se- 




lected. 




Criticise prevailing style. 


Care of clothing. 


Report on sanitary conditions 


New clothing. 


of stores and those handling 


Sanitary condition of gar- 


garments with the Consum- 


ments. 


er's League mark. 


Consumer's League, 


Report on ready made garments 


White List. 


bought or seen in the stores. 


Laundering or sunning and 




airing of clothing as it 




comes from the store. 




Clothing that has been worn. 




Airing and folding or hang- 




ing after wearing. 




Brushing, pressing. 




Mending. 


Darn and patch. 


Importance of fasten- 




ings, bindings, etc. 





59 



RELATED WORK 



REFERENCE 



Art. 

Designing hats and suits for 
different people and occas- 
ions. 

Color and form in relation to 
the face and figure. 



Civics and Economics. 

Sanitary condition of factor- 
ies. 
Laws regulating child labor 
and sweat shops. 



Hygiene. 
Bathing. 



Conn. Bacteria, Yeasts and 
Molds. 

Conn. Story of Germ Life. 

Prudden. Dust and Its Dan- 
gers. 

Chautauquan, v. 59, p. 106. 
Consumer's League. 

Consumer's League, 105 E. 22d 
St., N. Y. City. Consumer's 
League Literature. 

Outlook, V. 91, p. 616. Con- 
sumer's League. 

Survey, v. 23, p. 700. Consum- 
er's League. 



60 



RECITATION 



LABORATORY 



Care of clothing — Continued 
Laundering. 
Marking. 

Place for soiled clothing. 
Effect of heat, soap and 
water on different fab- 
rics, finishes and col- 
ors. 
Setting of colors. 
Kemoval of stains. 
Eenovating and freshening 
old garments. 
Storing or packing the winter 
clothing. 

Life history and habits of 
the moth. 

Cost of clothing. 

Comparative cost and desira- 
bility of ready made, home 

made and tailored clothing. 
Keducing cost of clothing. 

Planning supplies and buy- 
ing in quantity. 

Careful selection of time to 
buy. 

Avoiding extremes. 

Keeping accounts. 

Monthly and yearly sum- 
mary. 

Simplifying design for 
making. 

Use of material and style 
that are easily laundered 
and pressed. 

Use of simple hand work in 
place of elaborate trim- 
mings. 
Relation of cost of clothing to 

total cost of living and to 

income. 

Suitability of apparel in 
relation to income. 



Mark clothing. 

Wash and iron clothing or sam- 
ples of cotton, wool, linen and 
silk of different colors and 
finishes. 

■Remove stains from clothing. 



Figure cost of materials in gar- 
ments made. 

Figure cost of labor in making 
garments. 

Compare cost of garments of 
the same quality when made 
by students, when bought 
ready made and when they 
are hired made. 

Plan and figure cost of cloth- 
ing for one year. 

Compare cost of different arti- 
cles as underclothing, dress- 
es, hats. 

List materials that might be 
bought in quantity. 

Plan to reduce cost to the min- 
imum. 

Keep account of money spent 
for clothing for a certain per- 
iod. 

Compare with plan made for 
clothing for the year. 

Make charts showing relation 
of cost of clothing to total 
cost of living and to income. 

Criticise own clothing on basis 
of healthfulness, artistic 
qualities, economy and suita- 
bility. 



61 



RELATED WORK 



REFERENCE 



The home. 

Equipment of place for doing 
laundry work. 

Agents used. 

Steps in the process. 

The home and public laun- 
dry. 



Civics and economics. 
Law of supply and demand. 
Cost of raw materials. 
Cost of labor and machinery. 
Cost of patents. 
Cost of skilled and unskilled 

labor. 
Cost of producing materials 

of new design and finish as 

compared with old and 

standard patterns. 
Laws governing conditions in 

factories; child labor and 

sweat shops. 



Dodd. Chemistry of the House- 
hold. 
Osman. Cleaning and Kenovat- 

ing at Home. 
Parloa. Home Economics. 
Richards & Elliott. Chemistry 

of Cooking and Cleaning. 
Shepperd. Laundry Work. 
U. S. Dep't of Agri., Washing- 
ton, D. C. 
. Bureau of Entomology Cir- 
cular : 

No. 36. The True Clothes 
Moth. 



LIBRARY OF CONGRESS 

MWi 

014 336 193 7 # 



